Chocolate Chip Banana Muffins

These Chocolate Chip Banana Muffins are unbelievably easy to make and turn out perfectly light, tender, and extra moist every time. Bursting with sweet banana flavor and packed with melty chocolate chips, they’re the ultimate breakfast treat or grab and go snack that both kids and adults will love.

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 17

Total Time 27

Servings muffins

Calories 225

Author Kim

Ingredients

3/4 cup melted butter
2 large eggs
3 medium overripe mashed bananas
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips (I like mini chips best) plus more for the top

Instructions

Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
Combine butter, eggs, mashed bananas, milk, vanilla and sugar. Mix well to combine.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine and eliminate any lumps. Add half of the dry ingredients to the wet ingredients, mix until there are no lumps, then repeat with the other half. Gently fold in the chocolate chips without over-mixing.
Fill 17-18 lined muffin tins (or muffin tins that have been sprayed with nonstick cooking spray) with the batter. Sprinkle extra chocolate chips on top.
Bake on the center rack at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 10-13 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.

Video

Notes

Banana bread. This recipe works as bread too! Will fill two 8-inch x 3 3/4-inch x 2 3/4-inch loaf pans. Bake at 350ºF for about 45 minutes.

Mini muffins. Use a mini muffin pan and bake 12-14 total minutes at 350°F.

Leftovers. Muffins stay fresh at room temperature for up to about 2 to 3 days in an airtight container. For longer storage, keep them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.

Freezing. Place the muffins in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.

Nutrition